The reason that Queen of the Night is more than just an amazing show is because of the absolutely crazy food and beverage service that accompanies it.
There’s an intermission about halfway through and the servers stand on stage at the start of the interlude with giant birdcages stuffed full of cooked lobsters. The waiters bound off the stage and the steaming lobster is deposited at your table. From the stage wings come alternating giant trays with roast suckling pig on a skewer and a whole rack of short ribs, which looks like something out of The Flintstones (the bones are skewered upright on a custom-made rack).
Once all the food has been deposited, the servers explain that if you don’t like what gets plopped in front of you, then you tear off a hunk and go barter with your neighbors, which gets the people mingling. Red and white wine is in carafes on the table, and it seemed like if you wanted something stronger, it was available.
It’s a real mess, to tell the truth, but tremendous fun, and the food, by executive chef Jason Kallert, was surprisingly good. The pig had crispy skin and the lobster is accompanied by beurré monte. For the killjoy vegans, there was the obligatory kale salad.
Photo: Matteo Prandoni/BFAnyc.com